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Dill Pickle Hot Sauce

Spicy, briny, and addictively tangy, this homemade dill pickle hot sauce is perfect for burgers, fries, and more. Quick, easy, and bold in flavor.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 3
Course: Appetizer, Dip
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 cup chopped dill pickles include some pickle juice
  • 3 to 4 fresh jalapeño or serrano peppers chopped (with seeds for more heat)
  • ¼ cup white vinegar or dill pickle brine
  • 1 tablespoon fresh dill finely chopped (or 1 teaspoon dried dill)
  • 1 clove garlic minced
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt or more to taste
  • ½ teaspoon sugar or honey optional, balances acidity
  • 2 tablespoons olive oil or neutral oil

Method
 

Sauté the Aromatics
  1. Heat oil in a small saucepan over medium heat.
  2. Add the minced garlic and chopped peppers.
  3. Sauté for 2–3 minutes until softened and fragrant.
Add the Flavor Base
  1. Stir in the chopped pickles and a splash of pickle juice.
  2. Add vinegar or brine, dill, onion powder, salt, and optional sugar or honey.
  3. Stir everything together and bring to a gentle simmer.
Simmer to Develop Flavor
  1. Let the mixture simmer uncovered for 5–7 minutes.
  2. This helps meld all the flavors and slightly break down the pickles.
Cool and Blend
  1. Remove from heat and let cool for a few minutes.
  2. Transfer the mixture to a blender or food processor.
  3. Blend until completely smooth. Add more pickle juice or water to thin if needed.
Adjust Heat and Seasoning
  1. Taste and adjust—add more salt, sugar, or raw chili if needed.
  2. Want it hotter? Toss in a pinch of cayenne or blend in another fresh jalapeño.
Bottle and Store
  1. Pour into a clean glass jar or hot sauce bottle.
  2. Seal and refrigerate. Shake before each use.
  3. Keeps for up to 3 weeks.